This is no ordinary seaside restaurant. Then again the Royal Harbour Hotel, where it resides, if far from ordinary itself with its collection of Victoriana and Edwardian nick nacks. The more recent gramophone player available for guest use has delightful collection of vinyl records, which fascinates millennials.Head chef Craig Mather is Michelin trained, and delivers superb renditions of seasonal produce and locally landed fish.Yet, despite the standard of the food, prices are modest in the extreme. The midweek prix fixe is £18 for 2 courses and just £22 for three.The chef's signature soft boiled duck egg served with crispy smoked eel soldiers is divine.My main of Roasted fillet of hake, braised puy lentils, roasted fennel with chorizo, salsa verdi dressing, was the best fish dish I've encountered all year.Definitely worth a visit
